Vegan Mashed Potatoes & Mushroom Gravy

Contrary to popular belief, comfort food doesn’t have to be unhealthy. You can make it with real, plant-based ingredients in the comfort of your own home! Take this recipe for vegan mashed potatoes and mushroom gravy, for example.

The mashed potatoes are simple, creamy, and easy to customize. Meanwhile, the vegan gravy is made with a base of mushrooms and onions. Together, you have the ultimate combination for a vegan side dish.

(P.S. It’s the perfect recipe for a vegan Thanksgiving dinner, too.)

Photo: Kirsten Nunez

To make the mashed potatoes, you’ll need about two and a half pounds of yellow potatoes. You will also need vegan butter, olive oil, minced garlic, salt, pepper, and chives. If you like your mashed potatoes with certain spices or ingredients, feel free to add those as well.

Photo: Kirsten Nunez

Chop your potatoes into quarters.

Photo: Kirsten Nunez

Fill a large pot with water and add a generous dash of salt. Bring the water to a boil. Add the potatoes, making sure they are completely covered with water. Cover the pot and boil for 30 minutes or until tender.

Photo: Kirsten Nunez

Just before the potatoes are done, add olive oil and minced garlic to a small pan over medium heat. Cook for 30 seconds to 1 minute, or until the garlic is fragrant and light brown.

Photo: Kirsten Nunez

Drain the potatoes and reserve some of warm potato water.

Photo: Kirsten Nunez

With a large fork or potato masher, mash the potatoes.

Photo: Kirsten Nunez

Add the cooked garlic. Follow with the spices and vegan butter. Slowly add the warm water until the potatoes reach your ideal consistency.

Photo: Kirsten Nunez

Continue mashing the ingredients together. If needed, add more spices or vegan butter. You can also add more potato water or warm non-dairy milk to help smooth the potatoes.

Photo: Kirsten Nunez

While the potatoes are boiling, you can start on the mushroom gravy. You’ll need vegetable broth, mushrooms, onions, vegan butter, soy sauce, all-purpose flour, and spices. To make this recipe gluten-free, use tamari and gluten-free flour instead.

Note that using vegetable broth will create a light brown gravy. If you prefer a rich brown color, use mushroom gravy instead. Both options are delicious!

Photo: Kirsten Nunez

In a large pot over medium-high heat, combine the vegan butter, mushrooms, and onions. Cook until brown and tender.

Photo: Kirsten Nunez

Add the flour. Cook until it is fully incorporated and heated through, but make sure it doesn’t burn or stick to the pot. You can add a bit more flour if you prefer a thicker gravy.

Photo: Kirsten Nunez

Add the vegetable or mushroom broth. Simmer for a few minutes or until it’s thick like cream soup.

Photo: Kirsten Nunez

Let cool and blend in a blender until it reaches your ideal consistency. The gravy can be as chunky or smooth as you’d like.

To serve, pour the mushroom gravy over your vegan mashed potatoes and garnish with chopped chives.

Photo: Kirsten Nunez

Again, if you prefer dark brown gravy, use mushroom broth. But vegetable broth works just fine, too. Don’t be afraid to experiment with what’s in your pantry, especially if you already have broth on hand.

Enjoy!

Vegan Mashed Potatoes and Gravy

For vegan take on a classic side dish, whip up these vegan mashed potatoes. Top it off with a creamy mushroom gravy that even meat eaters will love.

Instructions

Mashed Potatoes

Fill a large pot with water and add a generous dash of salt. Bring to a boil. Cut the potatoes into quarters and add to the pot. Cover and cook for 30 minutes or until the potatoes are tender.

Just before the potatoes done cooking, cook the olive oil and minced garlic in a small pan over medium heat. Saute until fragrant, about 30 seconds to 1 minute.

Drain the potatoes, reserving at least 2 cups of potato water. Mash the potatoes with a large fork or potato masher. Add the garlic, vegan butter, salt, and pepper. Slowly add the reserved potato water and keep mixing until the potatoes reach your ideal consistency.

Mushroom Gravy

In a large pot over medium-high heat, combine the vegan butter, mushrooms, and onions. Cook for 7 to 10 minutes or until the mushrooms and onions are tender.

Add the flour and cook until fully incorporated. Add the vegetable or mushroom broth and simmer for 3 to 5 minutes, or until thick and creamy. Let cool before blending in a blender.